Fresh mint ice-cream

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This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
514K4.6 1 hour 34 min. February 21^th 2011

Fruit coulis (fruit purée)

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Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20^th 2012

Sugar syrup

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This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21^th 2011

How to prevent peeled fruit or vegetables turning brown

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Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
113K4 1 min. February 21^th 2011

Almond tuiles

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These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
370K4 1 hour 18 min. August 21^th 2019

Vanilla ice cream

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Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
424K3.8 1 hour 7 min. November 6^th 2017

Pear sorbet

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For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
323K4 54 min. February 21^th 2011

Blackcurrant sorbet for Edith

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If you love the taste of blackcurrants (like Edith), this sorbet is for you...
242K4.9 23 min. October 13^th 2010

Melon with port sorbet

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This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
94K4.9 49 min. October 6^th 2013

Strawberry sorbet

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The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
78K4.6 31 min. July 9^th 2014

Peach and blackcurrant coupe

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A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
51K3.8 55 min. September 7^th 2014

Ice-cream Vacherin

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Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
164K4.5 8 hours 45 min. December 21^th 2014

Clementine sorbet

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To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
126K4.3 2 hours 47 min. December 24^th 2018

Raspberry sorbet

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To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
39K4.6 2 hours 20 min. July 5^th 2017

Strawberry-mint sorbet

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For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
36K3.8 12 hours 26 min. August 13^th 2017

Baked Alaska

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The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
43K4.3 6 hours 47 min. November 12^th 2017

Peach and blackcurrant sundae

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Peach and blackcurrant flavours work well together. Here is an indulgent sundae that makes the most of this: poached peaches with blackcurrant sorbet and Chantilly cream. Delicious!
19K 1 hour 2 min. August 18^th 2021

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
420K4.0 August 29^th 2023

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
8,1554.8 December 18^th 2021

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
6,1774.8 January 17^th 2023

Vitamin C against blackening

You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
5,671 15 July 14^th 2023